Shalmanese
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Posts posted by Shalmanese
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I'm experimenting with making mint infused sugar tonight. Just pack some mint leaves in a jar of sugar and leave it there. I will report back with how it goes.
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At the local fox studios farmers market this week, there was a stall selling confit duck legs and cassoulet starter kits. $33 for 3 duck legs and another $33 for a tin of some beans and sausages...
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A lot of asian dishes are traditionally thickened with cornflour and would feel wrong if thickened with anything else.
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Personally, I think cornflour and arrowroot have a place in the kitchen. Purely gelatin thickened sauces have a different mouthfeel to cornflour thickened ones. Whichever one you choose should be based on the end result.
edit: Also, AFAIK, you need a starch to thicken fruit sauces.
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My guess: Psychologically, people are overwhelmingly more likely to actually do something if they subconciously think that they have made a promise. By verbally confirming that your going to be on time, you've now made a promise and you feel far more compelled to keep it. The act of verbally confirming it is what seals the deal.
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I would poach first, grill later. Poaching last would dissolve the crust and would defeat the purpose of grilling. Then again, you could grill, poach, grill. That way, you get a nice rich sauce and a crusty exterior.
I guess it would be possible to do it in the oven but you would need to take a bit of care. you need to keep the meat within a range of about 3C. Stick a digital thermometer in and keep track of the temperature at all times. I would keep a jug of cold water by the oven and give it a good splash of cold water if it looks like going over. That way, you can be a bit aggresive about the oven temperature and just rely on you cooling it to keep it stable.
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Can't you just look at the nutritional info? I highly doubt you could buy cream without nutritional info on it.
Yes, but the info is given as grams of fat (5) per serving (15 ml), and is clearly rounded off, obscuring any finer distinctions. I believe an actual percent butterfat would be more precise. Actually, I'm not at all sure the information is even very accurate for the specific product. I'm sure there are other eGulleteers with more knowledge about both the regulations and the realities of nutritional labels, but I have the impression that the labels I'm seeing on the cream represent some sort of "standard heavy cream" and I have no confidence that they are particularly accurate. Am I getting too cynical?
Fern
I don't know about you but here in Australia, it's required by law for all nutritional infos to contain both per serving info and per 100gm info. That makes it really easy to figure out the percentage fat/carbs etc. in anything.
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Serious? Pizza Dough and hambugers? Well, it certainly seems as if Food Network has found their target market...
unbelievable.
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Can't you just look at the nutritional info? I highly doubt you could buy cream without nutritional info on it.
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There were some lovely radishes at the markets and I've never cooked with them before so I bought them on the spur of a moment. Back home, I had no idea what to do with them so I kind of just riffed around with what I had in the fridge/pantry and tried to figure out what went well.
Anyway, I ended up with a Radish, Cucumber & Apple Salad which was mindbogglingly good. It seems like just one of those classic salads where each of the components just works. The slight heat of the radish played off the light bitterness of cukes and the sweet/sour of the apples and the crunchiness of the entire thing made it feel crisp and clean. It's definately a keeper!
Unfortunately, I couldn't take a pic as my digital camera was stolen a while back but it was very pretty as well, red from the radish, green from the cukes and white from the apples.
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Radish, Cucumber and Apple Salad
Serves 3 as Salad.
I made this on a spur of the moment because some lovely radishes were at the market and it turned out amazing. The lovely sweet and sour combo worked very well. Make sure to use nice crisp apples with a sweet/tart bite to them. The colours also make this look very festive. Perfect for a summer salad or to bring to a potluck.
- 2 cucumbers
- 6 small - medium radishes
- 1 apple
- 1/4 c Cider/Sherry/White Wine Vinegar
- Sugar
- Salt
Wash and destem all the radishes and cut off any stringy beards, cut each radish in half. Cut the radishes into thin slices and place in a salad bowl. Cut each cucumber in half and then slice into thin slices and place into the same bowl. Peel the apple, cut into quarters, and remove the core. Cut into thin slices and put into the same bowl.
Drizzle the entire mix with some vinegar of your choice so that all the items are coated. Then, sprinkle with a generous amount of sugar and just a pinch of salt so the sweet and sour is balanced.
This salad should hold for quite a while and will not lose it's crispness but put it under plastic wrap as the apples may brown, even with the acid.
Keywords: Salad, Vegetarian, Vegan, Easy, Vegetables, Snack
( RG1307 )
- 2 cucumbers
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Radish, Cucumber and Apple Salad
Serves 3 as Salad.
I made this on a spur of the moment because some lovely radishes were at the market and it turned out amazing. The lovely sweet and sour combo worked very well. Make sure to use nice crisp apples with a sweet/tart bite to them. The colours also make this look very festive. Perfect for a summer salad or to bring to a potluck.
- 2 cucumbers
- 6 small - medium radishes
- 1 apple
- 1/4 c Cider/Sherry/White Wine Vinegar
- Sugar
- Salt
Wash and destem all the radishes and cut off any stringy beards, cut each radish in half. Cut the radishes into thin slices and place in a salad bowl. Cut each cucumber in half and then slice into thin slices and place into the same bowl. Peel the apple, cut into quarters, and remove the core. Cut into thin slices and put into the same bowl.
Drizzle the entire mix with some vinegar of your choice so that all the items are coated. Then, sprinkle with a generous amount of sugar and just a pinch of salt so the sweet and sour is balanced.
This salad should hold for quite a while and will not lose it's crispness but put it under plastic wrap as the apples may brown, even with the acid.
Keywords: Salad, Vegetarian, Vegan, Easy, Vegetables, Snack
( RG1307 )
- 2 cucumbers
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With a pan that smoking hot, you don't have any seasoning to worry about.
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Making mayonnaise too thick is not generally a problem, as the addition of a little more olive oil rectifies the problem. If the mayo is too thin, I recommend starting all over with a new batch. If you are still determined to save the original batch, simply make the mayonnaise a little thicker than desired, and add some or all back to the original batch, and blend it in gently with a spoon.
Huh? Doesn't adding more oil thicken the mayo even more? You should add lemon juice if you wanted to thin out the mayo and add oil if you want it thicker. At least, that's been my experience.
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Hrmm... it seems you did an excellent job of saying how to make mayo when everything goes right but you didn't spend more time on what to do when the mayo goes wrong. It would be nice to have some tips about what to do when:
a) mayo splits
b) mayo is too thick
c) mayo is too thin
Also, some reasons about why to chill the egg yolk, why to use mustard powder and not mustard and why an acid is neccesary and how it doesn't have to be lemon juice would help people get a grip on it better.
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I peel and deseed a bunch of lychees and run them through the blender. You can strain them if you don't want the pulp but I never bother. Then, just add enough sugar such that an egg placed in it will just barely float and freeze. Once it's frozen, whip in a blender again and you have sorbet.
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I popped in here especially to talk about lychee sorbet. OMG, it is out of this world. It's so crisp and clean. It's almost as if you can taste the ice present in the lychee in it's natural state and all a sorbet does is boosts that crispness... Come to think of it, what would lychee and mint sorbet taste like? You would get that double boost of crispness to in *me runs off to experiment*.
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The original poster wasn't talking about pure fat, he was talking about fat tissue from the sirloin. If you render than, you'll be left with lovely cracklings.
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I ran the oven for an hour to "burn off" the oily smell (as advised by the instructions and the electrician). What else do I need to do to season the oven?
Anyway, I'm not sure whether it's a problem with my oven or a quirk of the Blanco ovens, but I've found that I cannot turn off the oven light. There is no switch for it, and no mention of a switch in the instructions. Unfortunately, Blanco customer service won't be available again until Monday - but if anyone out there knows anything about the oven lights, let me know.
Onto the stovetop and I replaced the enamel trivets with the cast iron ones - very good to look at and it'll withstand my wok and cast iron cookware. I played around with the smallest burner, and got the smallest flame that I've ever seen. I can't wait to make my next batch of chicken stock. With winter approaching, I'm going to try and make my first ever batch of veal stock. I also played around with the other end of the scale, the wok burner. A beautiful large flame, it looked like a firey hand was holding the base of the wok. I am looking forward to some lovely wok hay in the stir fries.
PCL, how is your search for a new oven going?
mmm... nice. I talked to a butcher over here and he said, basically, with the demand for veal he's getting, he could probably save up enough veal bones for a stock once every 6 months or so :(. I have to make do with beef.
I had a friend with a blanco oven and he found it incredibly odd to use. His one, only had one dial and you couldn't set the temperature and have the top element going at the same time. I think the light on means it's in defrost mode or something.
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I would love to see a 6 burner stove, 4 gas and 2 in the middle that are induction. IMHO, that would combine the best of both worlds. For the extreme gadget freak inside me, it would be even better if it could come with a built-in temperature probe attached to the induction burners that could keep a pot of liquid at a constant temperature while cooking. Perfect for sous vide, low temp poaching, stocks/stews and the like without having to fiddly with the gas knob every 1/2 an hour.
The only thing to be careful with induction is that you have to make sure your not wearing any metal jewelery. If you get in the habit of wiping quick spills when it's on and then trying it once wearing metal, you could be in for a nasty burn.
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Whats all this about mayo being all fragile and prone to breaking? I make my mayo by hand every time and I've become increasinly more cavalier with how much oil I've added and it's never ever broken.
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Thanks Shalmanese. A great tip. Have you tried this method with poultry or fish stock?
No, IMHO, a stock becomes significantly flatter if it's over reduced then rehydrated. Stuff like white chicken stock suffers especially bad since the flavour is so subtle. I've only ever reduced down as far as a demi-glace and that was for serving as-is. But the principle is much the same. If you had a dehydrator, that would work as well as an oven.
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I would reduce as far as I'm willing to go on the stovetop until your afraid of it starting to burn, then put it in a 100F oven to let it dehydrate further.
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and, please forget about seasoning it. it's burned off every time you use the pan, any way.
I have not had that experience. After researching seasoning cast iron, I have successfully done it. First, it's a method using bacon fat, not oil. One coats the interior of the skillet in bacon fat, and then bake it in the oven on low heat for 2 hours. After this the skillet should be rinsed and not washed with soap ever, but you can use salt as a cleansing agent. As of yet, I have not had to reseason a pan, but I'm sure I might have to at some point. As Blondelle pointed out, a well-seasoned pan is almost non-stick. Here's another thread regarding stovetop grill pans. There is much discussion on seasoning.
It seems oraket is advocating getting the pan blistering hot in which case any seasoning will be stripped off. At moderate heats, the seasoning should be fine.
Very Popular Restaurant Dishes That Tick You Off
in Food Traditions & Culture
Posted
Rocket in everything. I honestly don't understand why. Sure, it goes will with a couple of things, but it indiscriminately clashes with so many flavours and it's strong taste drowns out any delicacy. Especially bad is rocket with raw fish.